When the nights turn cold it's time to turn our attention to SOUP SEASON!
Soups are relatively easy to make and might be just the thing to share with a friend or family. This one is easy to double or make last by adding more pasta, sausage, or greens.
The hardest part of this recipe is dicing the sweet potatoes! Endlessly customizable, use the last of your swiss chard or kale from the garden and the freshly dug sweet potatoes you'll see at market starting in October.
Recipe includes ACF concentrated chicken broth which is a pint, or 2 cups. Combine with the same amount water for a total of 6 cups liquid.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced to bite-sized pieces
- 3 cloves garlic, minced
- 1 lb Apple Creek Farm Rosemary Mutton Sausage
- 1 lb organic sweet potatoes, peeled & diced to bite-sized pieces
- 2 containers Apple Creek Farm chicken broth
- 3/4 cup pasta shells
- 4 cups chopped greens – chard, collards, kale or spinach
- 1/4 cup grated Parmesan cheese, optional for serving
Directions
- In a large heavy-bottomed pot, heat oil over medium heat
- Add onion and garlic and cook until soft, about 5 minutes.
- Combine the loose sausage and cook, breaking apart the meat with a spatula or spoon until browned, about 5 minutes.
- Add the sweet potatoes, broth and water. You'll be aiming for a total of 6 cups liquid.
- Bring to a boil, then sprinkle in the pasta and cook 3 minutes less than package instructions
- Reduce heat, then add your greens and cook until the pasta and potatoes are tender.
- Portion into bowls and top with parmesan.
